2 eggs, normal size
1.5 dl sugar
1/5 dl walnuts
2.5 dl wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2.5 dl finely grated carrots
1.25 dl cooking oil such as sunflower oil or corn oil

frosting : 150 grams of natural cream cheese
4 dl icing sugar
50 grams of butter
4 teaspoons vanilla sugar
12 muffin tins, medium size or 10 large tins

How to:
Set the oven to 200 degrees ordinary oven.
Take out muffin tins and put on a plate.
Roughly chop walnuts.
Hatch eggs in a bowl. Add the sugar. Whisk fluffily for a few minutes with an electric whisk.
Measure out flour, cinnamon, baking powder and salt in a bowl.
Peel and grate the carrots.
Whisk the oil – first drop by drop – into the egg mixture. Then you can add it in an even stream.
Mix egg mixture and flour mixture into a batter.
Add and stir in grated carrots and walnuts.
Distribute the batter in the muffin tins – I got 10 tins with about 0.75 dl in each tin.
Bake the muffins in the middle of the oven for about 10-15 minutes until they have taken on color on top.
Remove and allow to cool before serving. Allow to cool completely if you want to spread on frosting.
FROSTING: Bring out the butter and let it warm to room temperature.
Measure out cream cheese and sugar as well as vanilla sugar in a bowl.
Add the butter and stir until smooth.
Garnish the muffins when they have cooled by spreading and spreading or sprinkling frosting. Sprinkle a small top on each.